Project’s Detail

Penambahan Buah Nanas (Ananas Comusus) dalam Pembuatan Fla Pie Susu

Abstrak (Abstracts)

VELLYNDA NURHALIZHA ALFIANI. 2020. The addition of pineapple (ananas comusus) in making fla of milk pie. Final Project. Balikpapan: Food and Baverage Department, Balikpapan State Polytechnic, 2020. The objectives of this study were to determine: 1) the process of adding pineapple (ananas comusus) in making milk pie fla, 2) the level of preference of the panelists to the addition of pineapple (ananas comusus) products in making milk pie fla, 3) hedonic test and quality test The hedonic product of the addition of pineapple (ananas comusus) in the manufacture of milk pie fla in terms of taste, texture, aroma, and color. This research uses experimental research type. The first stage is a preliminary research to test the recipe for adding pineapple (ananas comusus) in making fla pie milk. The second stage is a follow-up research in the form of distributing hedonic test (preference) questionnaires and hedonic quality test to 25 moderately trained panelists. The favorite hedonic test which was carried out on 25 somewhat trained panelists, concluded that the panelists preferred the addition of pineapple (ananas comusus) products in making milk pie fla from the color aspect in F3 (75%) with an average value (4.12), aspect aroma at F3 (75%) with an average value (4.08), texture aspects at F3 (75%) with an average value (3.96) and taste aspects at F3 (75%) with an average value (4.04) ). The hedonic quality test which was carried out on 25 slightly trained panelists, concluded that the panelists preferred the addition of pineapple (ananas comusus) products in making milk pie fla from the color aspect at F3 (75%) with an average value (4.12), aspect aroma at F3 (75%) with an average value (4.24), texture aspects at F3 (75%) with an average value (4.40) and taste aspects at F3 (75%) with an average value (4.32) ). In the Friedman test, the data stated that there were differences between formulas in the variables of color, aroma, texture, and taste. When viewed from the mean Friedman test value, the superiority of the hedonic quality of F3 products is in color (4.20), F3 is superior in aroma (4.24), in texture (4.40), and taste (4.32). So, the best formula results from F1, F2, and F3 are found in F3. VELLYNDA NURHALIZHA ALFIANI. 2020. Penambahan buah nanas (ananas comusus) dalam pembuatan fla pie susu. Tugas Akhir. Balikpapan : Program Studi Tata Boga, Politeknik Negeri Balikpapan, 2020.

Keyword : Keywords: Hedonic Test (level of preference), Hedonic Quality Test, and Friedman Test Results for Pineapple Milk Pie (Ananas Comosus).

Nilai Properti

Penulis : VELLYNDA NURHALIZHA ALFIANI, NIM : 942017019, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2020, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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